Rice Recipes
Gujarati Khicdhi Recipe
Ingredients
Rice (1/2c), oil (3tbsp), peppercorns (1/2tsp), cloves (3-4), asafoetida (a pinch), sliced onion (1med.), potatoes (2cm cubes), ginger paste (2tsp), garlic paste (2tsp), red chili powder (1/2tsp), ghee (2tbsp), turmeric powder (1/2tsp), brinjal (2cm cubes), curry leaves (8-10), whole dry red chilies (2), cinnamon stick (1 inch), mustard seeds (1tsp), split pigeon peas, toor dal and arhar dal (1/2c) and salt (to taste).
Method of preparation:-
Take rice and tuvar dal, wash them together. Soak them in 2 cups of water for about half an hour. Drain and keep it aside. Take a handi, heat oil in it. Add mustard seeds, cinnamon, peppercorns, cloves and whole red chilies. When it starts to crackle then adds asafoetida, sliced onion and curry leaves and then sauté them. When the onions turn light brown then add potatoes, brinjal and ginger and garlic paste. Saute them on low heat for 1 to 2 minutes. Now add soaked rice and dal and then mix it. Add turmeric powder, red chili powder and salt and mix it well. Add 2 cups of hot water and 2 tablespoon of ghee. Mix it and then cook it covered on low heat until it gets cooked. When it gets ready then serve it hot with masala chaas.
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Mung Dal Khichdi Recipe
Ingredients
Rice (1c), yellow mung dal (1/2c), oil (2tbsp), ground cumin and desiccated coconut powder (2tbsp), turmeric powder (1/2tbsp), asafoetida (a pinch), garam masala (1tbsp), dried red chilies (2-3), curry leaves (4 to 5), salt and sugar (to taste) and freshly grated coconut and coriander leaves for garnishing.
Method of preparation:-
Take dal and rice, clean them, wash them and then mix them together. Soak and then drain the rice mixture and then keep for 15 minutes. Take a pan, heat oil in the pan, add curry leaves, dried red chilies and asafoetida in the hot oil and then fry them. Add the soaked and drained rice and dal mixture and then add the turmeric powder and mix well. Now add 3 cups of hot water, garam masala, desiccated coconut powder, ground cumin, salt and sugar and then mix them well. Cook in the pressure cooker until it gets cooked and then garnish it with freshly grated coconut and chopped coriander leaves. Now the khicdhi is ready to serve.
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Yogurt Rice (Dahi Bhath) Recipe
Ingredients
Uncooked rice (2c), Beaten well, fresh yogurt (1c), oil (2tbsp), finely chopped onion (1med.), chopped fresh coriander (2tbsp), sprig curry leaves (1), asafoetida powder (1tsp), grated ginger (1” piece), finely chopped green chili (2), split black gram (1/2tsp), split Bengal gram (1/2tsp), mustard seeds (1/2tsp), butter (1/2tbsp optional), milk (1c).
Method of preparation:-
Take rice, wash them and cook them a little longer than the usual for about 20 minutes or until it is of soft consistency. When the cooked rice is still hot then add the butter (optional), milk, yogurt and salt one by one. Adjust the desired consistency by adding or reducing the yogurt or milk. Take a pan, heat oil in the pan and then add mustard seeds. Fry them until the seeds get splutter. Now add the split grams (optional), curry leaves, asafoetida, ginger, green chilies and then fry them for about 2 minutes or until the grams get lightly brown and aromatic. Now pour this mixture on the yogurt rice and then mix the chopped onion and coriander leaves. Add the grated carrot and peeled and finely chopped raw mangoes to make the yogurt rice colorful. Serve them at room temperature lime pickle and the deep fried south Indian curd chilies.
No. of servings – 4
Cooking time – 20 minutes
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Matki Pulao Recipe
Ingredients
Cooked Long grained rice (1c), sprouted matki, parboiled (1c), asafoetida (1/4tsp), grated ginger (1tsp), chopped spring onion (4to6), cloves (2), chopped green chili (1), chopped capsicum (1/2), turmeric powder (1/4tsp), coriander powder (1tsp), chili powder (1tsp), oil (1tbsp), chopped green chili (1) and salt (to taste).
For garnish:-Chopped coriander (2tbsp), chopped tomato (1).
Method of preparation:-
How to sprout matki:-Soak parboiled in water for 6-8 hours and then tie them in a damp muslin cloth. They will sprout in about 24 to 36 hours in warm water.
Take a pan, heat oil in it. Saute cloves and asafoetida in oil for few seconds. Add ginger, green chili, capsicum and spring onions and then sauté them for 2-3 minutes. Add the coriander powder, chili powder, turmeric powder and the matki and then mix them well. Add ¼ cup of water and salt and then keep it to simmer on low heat until the matki is cooked. Now add rice and mix them. Garnish the cooked rice with chopped coriander and tomato. Serve them hot.
No. of servings – 4
Cooking time – 30 minutes
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Kofta Biryani Recipe
Ingredients
Basmati rice, kabuli chana, mozzarella cheese (1/2pack)ginger (1”piece), onion paste (1tbsp), jeera powder (1/2tsp), garlic cloves (2), bread pieces (2), milk cream (2tbsp), biryani masala (1tsp), saffron soaked in milk (1/2c), oil and ghee (3tbsp), chilly powder (1tsp), onion cut into small pieces (1/2), tomatoes (2) and salt (to taste).
Method of preparation:-
Take a boil, make a paste of kabuli chana, green chilly, ginger and salt in the bowl. Now add the mozzarella cheese and two pieces of bread to the mixture and make the dough of this mixture. Make the small balls of this mixture and then bake in the oven at 350 degrees for about 30 minutes. Take a pan, heat it and then add oil in the pan. Fry onions, fry them and then add tomato, garlic ginger paste, turmeric powder, chilly powder and the biryani masala in the pan. Fry the masala and then add water and keep it to boil. Now add baked kabuli chana and kofta and cook for another few minutes. Take off the pan from heat. Add cream to the kofta. Cook the rice separately. Take a baking dish, grease it with oil or ghee then add few tejpatta, spread one layer of rice, add one layer of kofta with gravy then add the another layer of rice. Add saffron soaked in milk at the top and then sprinkle the ghee over the rice. Cover with the aluminum foil and then place them in the oven to warm them. Serve them hot.
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Chholay Biryani Recipe
Ingredients
Basmati rice (1 1/2c), tealeaves (2tsp), green cardamom (5-6), cloves (2-3), ginger paste (1tsp), torn fresh mint leaves (1/2c), red chili powder (1tsp), garam masala powder (1tsp), saffron or kesar (a few strands), kewara water (a few drops)chopped fresh coriander leaves (1/4c), warm skimmed milk (1tbsp), garlic paste (1tsp), turmeric powder (1tsp), green chili paste (1tsp), ginger cut into thin strips (1 inch piece), skimmed milk yogurt (1 1/2c), bay leaves (2-3), chick peas or kabuli chana (1c) and salt (to taste).
Method of preparation:-
Take chana, wash and then soak them in water for overnight. Drain and then cook them in the pressure cooker in 4 cups of water with salt and the tea leaves tied in a piece of muslin cloth. Cook them until they get tender and then remove the muslin cloth and then drain the chickpeas. Soak the rice in water for about ½ an hour and then drain. Take a deep pan; boil 4 cups of water with salt, cloves, bay leaves and green cardamom in the pan. Now add rice and cook until gets half cooked. Drain the excess water from the cooked rice. Take the cooked chickpeas and marinate them in yogurt, half of the mint leaves, green chili paste, red chili powder and garlic paste and turmeric powder and garam masala. Dissolve saffron in warm water and then mix in kewara water. Take a deep non stick pan; place the marinated chickpeas in non stick pan. Spread the cooked rice over the chickpeas. Sprinkle the half of the chopped coriander leaves and dissolved saffron. Cover the pan and cook them for about 15 minutes on low heat. Garnish with remaining coriander leaves and mint leaves and then serve them hot.
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Rajma Biryani Recipe
Ingredients
Rice (3c), rajma (4c), saffron water (2tsp), curd (4tbsp), red chilli powder (2 1/2tsp), elaichi powder (1/2tsp), tomato (1large).
Method of preparation:-
Take rice, wash them and soak them for half an hour and then cook them in the pressure cooker. Keep the cooked rice aside. Take 3-4 hours soaked rajma and then pressure cooks them. Take a pan, heat oil in it. Saute the tomatoes in the oil and then add the curd, elachi powder, chilli powder, clove powder in the pan. Then add the rajma and keep it to simmer for about 3-5 minutes. Keep the cooked rajma aside. Take an oven proof dish; first put a layer of rice and then a layer of rajma. Pour some curd over the rajma layer. Finally put the layer of rice and then garnish it with garam masala powder and add the saffron water. Cover the dish with a lid and place it in the preheated oven. Bake it for about 12 minutes at 350 degrees F. When the rajma biryani gets ready then serve it hot.
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Chatpata Rice Recipe
Ingredients
Long grained rice (2c), pepper powder (1tsp), oil (1tsp), grated ginger (1” piece), grated rind of (1 lime), lime juice of (1), bay leaves (2), oil (3tbsp) and salt (to taste).
Method of preparation:-
Take rice, wash them and then soak them in water for about half an hour.Take a pan; cook the rice in enough water in the pan. Add salt and bay leaves while cooking the rice. The grains of rice should be separate when the rice gets cooked. Keep them to come to the room temperature. Mix the grated lemon rind and the lime juice in the cooked rice. Now put the rice in the serving dish. Take a small pan, heat oil in it. Add grated ginger in the oil and fry for 1 minute. Now mix the fried ginger and oil into the cooked rice. Serve the hot chatpata rice.
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Chutney Pulao Recipe
Ingredients
Basmati rice (1 1/2c), fresh coriander leaves (1/2bunch), green chilies (5-6), garlic (10-15cloves), pomegranate seeds or anardana (1tbsp), ghee (2tbsp), cinnamon (1”stick), cloves (3-4), lemon juice (2tbsp), vegetable stock (3 1/2c), black cardamom (1), bay leaf (1), fennel seeds (1tbsp), peeled and chopped raw mango (1small), ginger (1 inch piece), fresh mint leaves (1/2bunch), parboiled baby potatoes (10-15) and salt (to taste).
Method of preparation:-
Take rice, wash them and soak them for about 20 minutes in a bowl and then drain the water from the rice. Make a fine paste of coriander leaves, green chilies, mint leaves, chopped raw mango, ginger, garlic, fennel seeds and pomegranate seeds by grinding them in a grinder. Peel the baby potatoes and marinate them with 1 tablespoon of green chutney and then keep it aside. Take a pan, heat ghee in it. Add bay leaves, black cardamom, cinnamon stick, cloves and fry them for few seconds. Now add the baby potatoes, mix them and cook them for 5 minutes. Add the rice and sauté them for 5 to 7 minutes. Add the remaining green chutney, salt and the vegetable stock and then mix them well. Cover the pan, cook them for about 10 minutes or until the rice is cooked. Now sprinkle the lemon juice and then serve them.
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Sprouted Field Beans Pulav Recipe
(Vaal Ni dal no pulav)
Ingredients
Cooked rice (8c), cumin seeds (1tsp), cinnamon (1”stick), cloves (2), oil (4tbsp), chopped green chilies (2), asafoetida (1/2tsp), turmeric powder (1/2tsp), sprouted field beans (2c), red chilli powder (1tsp) or to taste and salt (to taste).
For garnish:-Grated fresh coconut (optional) and chopped coriander leaves.
Method of preparation:-
Take a pan, boil water in the pan. Add the sprouted beans in the boiling water. Cook them for 8 minutes or until get fully cooked. Take a heavy bottomed pan, heat oil in it until it it is very hot. Add the cumin seeds in the hot oil and fry them. When the seeds get splutter then add cloves, green chilies, cinnamon, red chilli powder, asafoetida and the turmeric powder. Stir the mixture and fry for them on medium low heat for about 2 minutes. Now add the rice and the cooked sprouted field beans with salt. Cover the vessel and cook it on low for about 10 minutes. Now garnish the rice with grated coconut or chopped coriander leaves. Serve them hot with any curry.
No. of servings – 4
Cooking time – 20 minutes
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